Survey of Quality Attributes of Beef from Farmers Market Vendors

Table 7

Percentage distribution of Farmers Market steaks stratified into tenderness categories based on Belew et al. [16].

Steak type	n	Very tender, WBS < 31.4 N	Tender, 31.4 N < WBS < 38.3 N	Intermediate, 38.3 N < WBS < 45.1 N	Tough, WBS > 45.1 N
Ribeye	20	94.44		5.55
Top loin	19	85.00	5.00	5.00	5.00
Top sirloin	19	80.00	20.00

WBS = Warner–Bratzler shear force values. n = number of steaks.